This easy vegan breakfast hash is a staple in our regular rotation. Made with vegan sausage, peppers, onions, and potatoes, this hash is a hearty, flavorful breakfast that satisfies.

A top view of a vegan breakfast hash recipe made with onions, peppers, vegan breakfast sausage, and potatoes.

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Why make this recipe

This plant-based hash is packed with protein, nutrients, and flavor! It’s naturally gluten-free, yet a filling breakfast to get the morning going.

This vegan sausage hash is excellent for a holiday brunch or a Sunday breakfast. You can make a big batch of it and use it for breakfast prep, or even wrap it in a tortilla for a breakfast burrito.

Ingredients and substitutions

  • Potatoes – you can use any potatoes you prefer. I prefer using small red or golden potatoes, as they don’t require peeling. This hash also works well with frozen potato shreds if you don’t want to fuss with prepping potatoes to add to it.
  • Onions – yellow, white, red onions, or Vidalia onions all work well in this dish.
  • Peppers – I like to use colorful bell peppers to add color to the hash, but feel free to use any color pepper you have on hand. I also like to add a jalapeno along with the peppers to add more heat and flavor.
  • Vegan Breakfast Sausage – Beyond breakfast sausage works well and is gluten-free if that is important to you, but any vegan breakfast sausage will work. You can also substitute the sausage with tofu, or use 2 cups of chickpeas or kidney beans instead.
  • Olive Oil – or any other neutral-flavored oil or vegan butter.
  • Italian Herbs – or any dried or fresh herbs that you like.
  • Salt and Pepper – to add more flavor. I like to add fresh ground black pepper and some red pepper flakes for the most flavor.
  • Optional add-ins – you can top it with some vegan cheese and let it melt. I also like to serve it with salsa, green chile sauce, or red chile sauce for some added flavor.

Helpful tools

  • A large frying pan – large enough to hold at least 8 cups of liquid.

How to make vegan breakfast hash

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Bring a pot of salted water to a boil. While the water is coming to a boil, wash and cut the potatoes into small cubes.

Step 2 – Boil the potato cubes for about 10-15 minutes or until they are soft and break when pierced with a fork. (Cook time will depend on the size of the cubes and your elevation.)

Step 3 – While the potatoes are cooking, peel and dice an onion, then cook it in 3 tablespoons of olive oil and a sprinkle of salt over low heat for about 5 minutes, until it becomes translucent.

Onions and peppers sautéing in a skillet.
Sauté the onions, peppers, and spices in olive oil.
Vegan breakfast sausage added to the onions and peppers.
Add the breakfast sausage and break it up into bite-sized pieces.

Step 4 – Add diced bell peppers, a jalapeño, red pepper flakes (optional), and two teaspoons of Italian herbs to the onions. Turn the heat to medium and sauté for another 5 minutes. Add the vegan sausage, break it up into bite-sized pieces, and cook until it starts to brown.

Step 5 – Drain the cooked potatoes and let them sit in the colander for about 5 minutes to drain off all the excess water. Then, add them to the onions, peppers, and sausage.

Cooked potato cubes being added to onions, peppers and vegan sausage in a skillet to make vegan hash.
Add the cooked potato cubes to the onions, peppers, and sausage.
A top view of a vegan breakfast hash recipe made with onions, peppers, vegan breakfast sausage, and potatoes.
Stir well and cook for another 5 minutes.

Step 6 – Stir well and continue to sauté for an additional 5 minutes. Add salt and black pepper to taste.

Serve the potato hash hot, with vegan cheddar cheese on top if desired. My kids like it with ketchup or salsa on the side for dipping. I also like to serve it with salsa, green chile sauce, or red chile sauce for some added flavor.

Pro Tips

  • Use frozen potato shreds or frozen potato cubes to avoid the step of cooking your own potatoes if you want a faster meal.
  • If you prefer a non-spicy hash, omit the jalapeño and red pepper flakes.
Vegan hash with vegan breakfast sausage, peppers, onions, and potatoes in a blue skillet.

Storage and reheating

Refrigerate: This vegan potato hash will keep well in the refrigerator for 3-5 days in an airtight container.

Freeze: The vegan hash freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the hash in the microwave for about 3 minutes or add a little oil to a skillet and refry it on the stovetop.

Vegan breakfast hash on a white plate with a fork in it.

More vegan breakfast ideas

Vegan breakfast hash recipe

Vegan breakfast sausage made with onions, peppers, potatoes, and vegan sausage in a blue skillet being stirred with a wooden spoon.
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Vegan Breakfast Hash

Yield: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Monica Davis
A savory, hearty, vegan breakfast hash made from onions, peppers, vegan sausage, and potatoes.
Print Leave a Review Pin Recipe

Ingredients

  • 4 cups potatoes, cubed
  • 3 tablespoons olive oil
  • 1 medium onion
  • 1/2 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon red pepper flakes, optional
  • 2 medium bell peppers
  • 1 medium jalapeno, optional
  • 1 package vegan breakfast sausage
  • 1/8 teaspoon black pepper

Instructions
 

  • Bring a pot of salted water to a boil. While the water is coming to a boil, wash and cut the potatoes into small cubes.
  • Boil the potato cubes for about 10-15 minutes or until they are soft and break when pierced with a fork. (Cook time will depend on the size of the cubes and your elevation.)
  • While the potatoes are cooking, peel and dice an onion, then cook it in 3 tablespoons of olive oil and a sprinkle of salt over low heat for about 5 minutes, until it becomes translucent.
  • Add diced bell peppers, a jalapeño, red pepper flakes (optional), and two teaspoons of Italian herbs to the onions. Turn the heat to medium and sauté for another 5 minutes. Add the vegan sausage, break it up into bite-sized pieces, and cook until it starts to brown.
  • Drain the cooked potatoes and let them sit in the colander for about 5 minutes to drain off all the excess water. Then, add them to the onions, peppers, and sausage.
  • Stir well and continue to sauté for an additional 5 minutes. Add salt and black pepper to taste.

Notes

  • Use frozen potato shreds or frozen potato cubes to avoid the step of cooking your own potatoes if you want a faster meal.
  • If you prefer a non-spicy hash, omit the jalapeño and red pepper flakes.
Serving: 1bowl, Calories: 472kcal, Carbohydrates: 56g, Protein: 24g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Sodium: 612mg, Potassium: 1331mg, Fiber: 12g, Sugar: 7g, Vitamin A: 2398IU, Vitamin C: 148mg, Calcium: 60mg, Iron: 22mg
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